Gardina Wine Bar & Cafe - Oshkosh, WI

A trio of grilled shrimp served atop a crispy saffron rice cake with matchstick Spanish chorizo finished with smoked paprika aioli.

Vegetarian. Cherry tomatoes, fresh belgioioso mozzarella, basil chiffonade, finished with extra virgin olive oil and aged balsamic vinegar.

Rotating daily cheese selections, fresh fruit, crackers & baked bread.

Vegetarian. Pan fried goat cheese gnocchi served with pesto aioli & garlic marinara dipping sauces and garnished with fresh parmesan cheese.

Baked house made lobster dip with creole seasoning, topped with shredded parmesan, diced tomatoes, scallions and served with grilled pita bread.

Crostinis with sliced pear, double creme brie, crisp prosciutto, finished with pine nuts, honey and herbs.

Beck's meats 12 oz ny strip grilled and served over horseradish mashed red potatoes with grilled broccolini and finished with a portobello mushroom-sherry dem.

Herb marinated pork tenderloin served over farro grain 'risotto' with asparagus, cherry tomatoes, wild mushrooms and finished with herb gremolata & Sartori Montamore cheese.

8 oz bistro steak crusted in our house peppercorn blend, grilled and served with bacon-leek red potato hash, grilled asparagus & finished with blue cheese mornay sauce.

Walnut crusted Atlantic salmon served over herb mashed sweet potatoes with sautéed green beans and finished with a 5-spice honey glaze.

Four pan seared sea scallops served over a salad of shaved fennel, fried capers & olives, garnished with grapefruit supremes & finished with a pistachio vinaigrette.

Pan fried lake perch served with truffle smashed potato salad, sautéed green beans, refrigerator pickles & lemon-caper tartar sauce.

Vegetarian. Panko crusted baked goat cheese rounds served over a bed of baby spinach, toasted almonds, dried cranberries, sliced pear, and served with balsamic vinaigrette.

Chimichurri rubbed grilled shrimp served over romaine lettuce with avocado, black bean-corn salsa, shaved red onion & queso fresco finished with a creamy cilantro-lime dressing.

Gluten free. Hand fileted 6 oz grilled atlantic salmon, served over fresh romaine lettuce with cherry tomatoes, cucumbers, toasted almonds, feta cheese, sliced avocado, and served with balsamic vinaigrette.

Mixed greens salad with fresh mozzarella, crispy prosciutto, herbed farro grains, cherry tomatoes and fresh basil with balsamic vinaigrette.

Orecchiette pasta with ground Italian sausage, sautéed broccolini and finished with fresh parmesan cheese, fresh herbs & crispy kale.

House made goat cheese gnocchi pan fried with sautéed cherry tomatoes, wild mushrooms, wilted kale, pine nuts & finished with crumbled montamore cheese & pan sauce.

Vegetarian. A generous portion of creamy baked 4 cheese mac & cheese finished with garlic-herb bread crumb topping.

Egg pasta ravioli filled with tender braised beef, finished in a truffle mornay sauce with mushrooms & wilted spinach.

Four grilled shrimp served in a smoked paprika tomato sauce with saffron rice, spanish chorizo, lemon & finished with fresh herbs and a baguette.

Sautéed shrimp, crispy prosciutto, sun dried tomatoes, mushrooms & spinach tossed with fettuccine and finished with a white wine sauce, fresh herbs & parmesan cheese.

Served with gala apple caramel sauce & whipped cream.

Warm bundt cake with a chocolate ganache center.

Served with whipped cream and choice chocolate & raspberry sauce or lemon & basil sauce.

Rich dark chocolate cake, layered with raspberry preserves and chocolate ganache.